Here’s another recipe with beef skirt steak, this time not grilled, but stewed: a slow cooking method that highlights all its flavor with its liquid. Everything is put raw into a pot, and you only need to make sure that the liquid does not dry out: the meat is cut into chunks like a stew, water, extra virgin olive oil, finely chopped garlic, and chopped parsley are added. You will see that with these few ingredients you will get a really tasty and flavorful dish…
As I mentioned in the recipe for the Air Fryer Beef Skirt Steak beef skirt steak is a third-grade cut of meat located between the last ribs, near the sternum, considered ‘poor’, but really tasty and succulent. It is a tender product and is particularly recommended for those with iron deficiency. Beef skirt steak presents with little connective tissue and little fat, unmistakable for its bold taste.
Now that you have some more information, let’s see how to prepare beef skirt steak stew and… prepare a good amount of bread for dipping!
You might also be interested in other recipes, click on the links below to see them:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: for 1.1 lbs of meat
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs beef skirt steak
- 4 cloves garlic
- as needed chopped parsley
- 2 tbsps extra virgin olive oil
- 1 glass water
- as needed fine salt
Tools
- 1 Steel Pot
- 1 Cutting Board
- 1 Knife
Steps
Remove as much connective tissue as possible from the meat by tearing it off with your hands
Cut the skirt steak into not too small pieces
Chop the garlic into small pieces and the parsley and add them to the meat, water, and oil. Cover with a lid and let it cook for about an hour and a half. If necessary during cooking, add a little water. Adjust the salt at the end of cooking
The skirt steak is ready, serve it hot
